(two people's portion), remove the tip of the claw, cut into two halves.

Pot of water, boil,, the chicken claws into the water blanching,

3-5 minutes later, out of the pot to drain water. One thing to note here is that the chicken claws will stick together after draining the water, so don't forget to use chopsticks to spread out the chicken claws, so that you can prevent the chicken claws from breaking, but also in the pot is also better after stir-frying, so that the flavor is more uniform.

Then, you need to prepare some spices: a small pepper a grab (love to eat spicy people can put more), remove the tip of the diagonal cut into two halves, garlic half peeled and cut into chunks, ginger a peeled and sliced, cinnamon, anise, fennel, and other spices, each moderate amount.

Materials ready, put aside, start to do chicken claws.

The first pan on the fire, pour peanut oil, oil temperature when the garlic and ginger into the pan to stir fry, and then into the chicken claws and stir fry. When the chicken claws burst out of the flavor, you can put the chili pepper, cinnamon, star anise, fennel and so on into the frying, add a little salt, stir fry for a few minutes. At this time the chicken claws began to become fragrant, but not cooked, if you continue to stir fry if you want to stick to the pan, so you have to put some water to cook a little bit, it will be more flavorful, cooking, the amount of water flat over the chicken claws can be, so that the chicken claws out of the cook is more crispy (such as water to put too much, the soup is not easy to cook dry, chicken claws are more rotten), and then add some soy sauce (soy sauce can add flavor, but also to make the chicken claws more beautiful color), mix well, and then put the chicken claws into the chicken claws, and then put them into the chicken claws, and then put them into the chicken claws. ), mix well, then cover the pot with a lid, martial arts fire to cook until the soup is open (the cooking process should be turned a few more times), turn to medium heat, cook until the soup will be dry, and then add the right amount of salt to taste.

Finally, turn off the heat and start the pot.

Just like this, a plate of delicious five-spice chicken claws is fresh out of the oven. Taste it, well ...... it is really fragrant, spicy and refreshing!

2, braised chicken claws:

Raw materials, chicken claws, peppercorns, sugar, soy sauce, ginger, salt, chicken essence, seasonings, chili, orange peel, water

(1) buy chicken claws of the nails chopped off, and then put the water to boil for a while, about ten minutes, it, standby.

(2) put the oil, put the peppercorns in, fry for a while, there is a fragrance out of the good, and then remove the peppercorns

(3) put the sugar, small fire so that he just melted, you can put the chicken claws into the (pay attention to the chicken claws of the water removed, or easy to splash the oil to injure themselves) put the soy sauce, fried, the chicken claws on the color

(4) put the water, ginger, spices, chili, orange peel, water, water and water. Seasonings, chili peppers, orange peel (if it is a chicken product or something put a little orange peel special flavor), salt, chicken essence, high heat boiled. Then cover the small fire slowly stewed.